Turkey Soups - a-plenty

Ingredients:

Basic Turkey Stock Add to Favorites Shopping List Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it. Makes 3 quarts

1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot

1 large onion , peeled and halved

1 large carrot , peeled and chopped coarse

1 large rib celery , about 4 ounces, chopped coarse

3 medium cloves garlic , unpeeled and smashed

2 cups dry white wine

1 bay leaf

5 sprigs fresh parsley leaves

3 sprigs fresh thyme

1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary. 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.

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